Kent Kirshenbaum's, NSF funded molecular gastronomy outreach and Experimental Cuisine Collective is featured in the March 24, 2008 edition of Time Magazine. NYU Chemistry Professor, Kent Kirshenbaum, was interviewed for and quoted in an article entitled "10 Ideas that are Changing the World" as co-founder of the Experimental Cuisine Collective, an organization dedicated to exploring how science can be applied to cooking. "Kitchen Chemistry" is listed at #5 on the list of "ideas changing the world" and Kirshenbaum  is  cited in the article saying "There's been some confusion about whether or not our approach toward taking a scientific understanding of foods has to do with artificial foods and the processing of foods."  The article assures that you can "still have your organic vegetables and eat them as hydrocolloids too."  To read the complete Time article, see http://www.time.com/time/magazine/current.